Craig claiborne's corned beef hash

Yield: 8 servings

Measure Ingredient
2¾ pounds Corned beef
3 eaches Potatoes (about 1-1/2 lbs.)
\N \N Salt to taste
1 tablespoon Butter
1 cup Onions, finely chopped
½ cup Green pepper, finely chopped
1 \N Egg
1 \N Egg yolk
1 teaspoon Worcestershire sauce
\N \N Salt and freshly ground
\N \N . pepper to taste
8 teaspoons Butter or vegetable oil

Put the corned beef in a kettle and add water to cover to a depth of about 2 inches. Bring to a boil and let simmer uncovered 1 hour.

Cover tightly and continue cooking 3 hours.

Meanwhile, put the potatoes in a saucepan and add cold water to cover; add salt. Cook until almost tender but relatively firm, 20 to 30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and cool. Peel the potatoes and cut them into very small dice. There should be about 3 and one-half cups.

When the corned beef is cooked, remove and let cool.

Heat the butter in a skillet and add the onions and green pepper.

Cook, stirring, until wilted.

Trim away and discard the fat from the corned beef. Cut the corned beef into thin slices and cut the slices into small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onions. Add the egg, egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a non-stick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon butter or oil for each patty to be cooked. Cook 2 or 3 minutes on 1 side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown.

You can serve each patty topped with a poached egg, if desired.

From Gannett News Service, as seen in "The Olympian," ⅜/95.

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-13-95

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